Fruit Salad with Crunchy Quinoa

Heat oil at low temperature until it pops. After1 to 2 min, add 1 tsp. maple syrup and toast briefly, pour onto a cold board and spread. Stir buttermilk with remaining syrup, pour into bowl. Rinse fruit, clean berries, cut apricots into wedges. Spread both evenly in the buttermilk. Now sprinkle the cooled quinoa on top.

Fabricate: Freeze a quarter of a liter of buttermilk. Remove from the freezer and mix with 50 g honey and 1 pinch of vanilla powder until creamy. Whip 200 ml of whipped cream and quickly fold it into the buttermilk. Finally, stir in the cooled quinoa ~prepared as described above- and freeze in the freezer for at least 6 hours. Place in the refrigerator for 30 minutes before eating. Add fresh fruit or possibly semi-sweet whipped cream to the meal.

Quinoa, cereal-like grains from Central America, are exceptionally valuable due to their high levels of egg white, iron and calcium. They are tiny and have a distinctly mild taste. Similar to hominy, you can “pop” them. Be careful not to let them get too dark, though. For dessert, you can also top the leaf salad with a ball of vanilla ice cream.

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